Kikiam or quekiam is a Chinese dish which Filipinos have adopted and made one of their own. Just for the info the streetfood version of kikiam is not really the authentic kikiam with ground pork and vegetables then wrapped in dried soy wrapper called taupe or tawpe. Although the smell and taste is somehow identical but I think most of the ingredients is flour. If you are searching a healthier version of kikiam, then I think fish kikiam is for you. You can use any white flesh fish fillet for making this kikiam.
Tocino or pork tocino is one of the popular pork dish for Pinoys but this dish, or maybe just the name was one of the Spanish influence that we inherited. Actually “tocino” is a Spanish word for “bacon” but when it comes to our cuisine, it is sweetened cured pork. Nowadays you can just buy tocino neatly packed and ready-to-cook but it is loaded with curing salt or salt pepper which is bad for our health. The recipe I have here is home made and does not contain any preservatives, only the sugar acts as the preservative. To prolong it’s shelf live, you need to freeze it after the curing process.
This recipe is scad fish or galunggong cooked in vinegar and coconut milk. There are ways of cooking it in a pot. Either you can use stainless steel pot which is recommended rather than using aluminum or iron pot because it may affect the taste because of the vinegar. But using a claypot is much better because it will give you a distinctive taste specially if you will line the bottom of the pot with wilted banana leaves to prevent burning the fish.
For those searching for a simple oriental dish yet tasty and simple to cook, I think this saucy fried pork tenderloin is for you. The only hindrance is I think, where will you get the Chinese rice wine or shaoxing wine. You an substitute it with any cooking rice wine or sherry. White wine can also be a good substitute if you have it in your kitchen.